Hyderabadi Mirchi Ka Salan, a fiery and flavorful green chili curry, is a culinary jewel of Hyderabad's rich gastronomic heritage. This isn't your average chili dish; it's a symphony of contrasting tastes – the intense heat of green chilies tempered by the creamy richness of yogurt and the aromatic depth of spices like cumin, coriander, and turmeric. The vibrant emerald green color is as captivating as the taste, making it a stunning centerpiece for any meal. Its unique blend of spicy, tangy, and subtly sweet notes makes it incredibly addictive.
This intensely flavorful curry is surprisingly easy to make, and its bold character elevates even the simplest rice or roti. Forget everything you think you know about chili; this recipe will transport your taste buds to the bustling streets of Hyderabad. Ready to embark on a culinary adventure? Let's dive into the step-by-step process to create your own authentic Hyderabadi Mirchi Ka Salan.
Tools Needed
- Pan
- Mortar and pestle (or blender)
- Jug
Ingredients
- Peanuts: 2 tablespoons
- White sesame seeds: 3 tablespoons
- Fenugreek seeds: 1 tablespoon
- Cashews: 2 tablespoons
- Coconut powder: 2 tablespoons
- Green chilies
- Onion: 1 medium, fried
- Mustard seeds: 2 tsp
- Cumin seeds: 1 tablespoon
- Nigella seeds: 1 teaspoon
- Curry leaves: 2 tablespoons
- Ginger-garlic paste: 2 tablespoons
- Ground red chili: 1 tablespoon
- Turmeric powder: 1 teaspoon
- Roasted crushed coriander: 1 tablespoon
- Tamarind pulp: 1/2 cup
- Salt: 1 tablespoon (adjust to taste)
- Oil
Step-by-Step Instructions
Step 1. Prepare the Spice Base
- Roast peanuts, sesame seeds, fenugreek seeds, cashews, and coconut powder in a pan over low heat until fragrant and lightly roasted.
- Grind the roasted mixture with a fried onion and water to form a paste.
Step 2. Build the Curry
- Lightly fry the green chilies in oil. Set aside.
- In the same pan, add mustard seeds, cumin seeds, and nigella seeds. Once they crackle, add curry leaves.
- Add ginger-garlic paste and sauté briefly.
- Add ground red chili, turmeric powder, and roasted crushed coriander. Sauté until fragrant.
- Add the ground paste and fry until oil separates.
- Add tamarind pulp and salt. Fry until oil separates again.
- Add water as needed to adjust consistency. Simmer for 6-7 minutes, or until the masala is well cooked.
Step 3. Incorporate and Finish
- Stir in the fried green chilies.
- Cover and cook for another 5-6 minutes, or until the green chilies are cooked through.
Step 4. Serve
- Serve hot with roti, parathas, or rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Keep the flame low while roasting the ingredients to prevent burning.
- Adjust the amount of chili powder and salt to your taste.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level?
Absolutely! Reduce the number of green chilies or add less green chili paste to make it milder. For extra heat, add more chilies or a pinch of cayenne pepper.
2. What can I serve this curry with?
Hyderabadi Mirchi Ka Salan pairs perfectly with hot, fluffy rice, roti, naan, or even biryani. It's also delicious with some plain yogurt to cool down the spice.
3. Can I make it ahead of time?
Yes! The flavors actually deepen overnight. Make it a day in advance and reheat gently before serving. The taste will be even better!
So there you have it – your very own batch of authentic Hyderabadi Mirchi Ka Salan, a dish bursting with flavour and character. Impress your friends and family with this vibrant and delicious curry, perfect for a special occasion or a weeknight treat. Now go forth and enjoy the fiery fruits of your culinary labour!